i ordered flours and seeds late yesterday afternoon. I was astonished when UPS delivered the package today (in a heavy snowstorm!) to my upstate NY (near Albany) home. You must have a truly TURBOCHARGED shipping department!
Everything seems to have arrived in excellent shape. Later today or tomorrow I hope to start some gluten free bread baking, now that I have the necessary specialty flours.
(This is my first order from you.)
Dorothy, Medusa, NY
February 16, 2010
Corn Meal makes the best cornbread possible with a great texture and without an overabundance of crumbs.
1 cup Cornmeal
1 cup Whole Wheat Pastry Flour(or sub with a gluten free flour of your choice)
1/2 tsp Salt
4 tsp. Baking Powder
1 Tbsp. Sugar (optional)
1 cup Milk
1/4 cup Butter (or non-hydrogenated shortening)
Directions Sift together dry ingredients into a bowl.
Add egg, milk and butter. Beat until smooth, about one minute. Do not overbeat.
Preheat oven to 425 degree. Bake in a greased 8-inch square pan for 20-25 minutes. Serve warm with butter and a beaming smile.